Scale

6 slices bacon (optional)

4 scallions, thinly sliced (white and green parts separated)

1 large red bell pepper, cored and diced

1 large jalapeño pepper, cored and diced

6 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

Fine sea salt and freshly-cracked black pepper

1 pound cooked shredded or diced chicken

2 (15-ounce) cans pinto or black beans, rinsed and drained

1 cup sour cream

¼ cup fresh cilantro, finely chopped

Melted butter, for brushing

16 (10-inch) or 24 (8-inch) flour tortillas

3–4 cups shredded Mexican blend or Pepper Jack cheese

For serving: guacamole, pico de gallo, salsa, salsa verde, sour cream

Cook the Bacon (Optional): In a large sauté pan, cook bacon over medium-low heat until crispy. Transfer to a paper-towel-lined plate, leaving about 1 tablespoon bacon grease in the pan.
Sauté the Veggies: Increase heat to medium-high. Add scallion whites, bell pepper, and jalapeño. Cook for 5 minutes, stirring occasionally. Add garlic, chili powder, cumin, salt, and pepper. Sauté 2 more minutes until fragrant.
Combine the Filling: Transfer veggie mixture to a mixing bowl. Stir in bacon, chicken, beans, sour cream, cilantro, and scallion greens. Toss until evenly combined. Season with extra salt or pepper if needed.
Prep the Sheet Pan: Heat oven to 425°F. Lightly brush bottom of a 13×18-inch pan with melted butter.
Assemble the Quesadilla: Overlap tortillas around the pan edges so half hangs over the rim. Place two tortillas in the center to cover gaps. Spread filling evenly over tortillas, then sprinkle with shredded cheese. Place two tortillas over the center and fold overhanging tortillas inward to cover. Brush tops with melted butter.
Bake to Perfection: Place another sheet pan on top to weigh down the quesadilla. Bake 20 minutes. Remove top pan and bake 5 minutes longer until golden brown.
Slice and Serve: Allow to rest for 3–4 minutes. Cut into squares or wedges. Serve warm with guacamole, salsa, and toppings.